My love affair with Mr. Sweet Potato (aka Sr. Yam) began not that long ago… It was love at first sight.
We were introduced to each other at my friends’ house over one unforgettable Thanksgiving dinner. Served with beef kebab and a medley of root vegetables, Mr. Sweet Potato rested modestly by the rim of the casserole pan. With the first byte into its thick and textured flesh, my pallet instantly fell in love with the complexity of its character.
That evening marked a beginning of a beautiful life-long friendship. With each serving, my feelings for this sweet and savory vegetable grew stronger. From that day forward, I’ve been religiously revising sweet potatoes every few weeks: roasted, grilled, parboiled, pureed, in a soup, as a stew, or as a side dish… You name it, I’ve done’em all!
This particular recipe has been adapted from The Food Network Magazine. Grilling Yams brings out their natural sweetness and caramelizes them in a way that no other cooking method does. Pair them with salty Moroccan dry-cured olives or pitted Mediterranean Kalamata olives for a quick mid-week dinner.
Scallion Sweet Potatoes
Adapted from Food Network Magazine
- 1 1/2 lb sweet potatoes, peeled and chopped
- 1 bunch scallions, cut into 2-inch pieces
- 6 garlic cloves, crushed
- 1 tablespoon fresh thyme
- 1/3 cup olive oil
- Salt and pepper to taste
- Combine potatoes, scallions, garlic, and thyme in a bowl.
- Drizzle with olive oil.
- Season with salt and pepper and toss.
- Place on a sheet of foil and fold it up. Leave a small opening for the steam to escape.
- Grill over low heat with a grill cover down, until the potatoes are tender, 20-25 minutes.
This fresh, with notes of citrus fruit, pear, grapefruit and hints of hazelnut, Italian Anselmi San Vincenzo goes really well with the bold flavors of Scallion Sweet Potatoes, especially when you accompany them with grilled fish or roast chicken.